Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings

A salad of red-tipped lettuce with oranges and roasted beets is tossed with a spicy, citrusy vinaigrette.

Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
roast:
40 mins
total:
1 hr 5 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For the Spicy Orange Vinaigrette, in bowl combine orange peel, orange juice, vinegar, garlic, green onion, cinnamon, salt, and cayenne pepper. Gradually whisk in olive oil.

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  • In salad bowl combine beets, lettuce, and orange slices. Toss with some of the Spicy Orange Vinaigrette; pass remaining. Serve with dried cranberries. Makes 8 servings.

*Roasted Beets:

Preheat oven to 400 degrees F. Scrub beets; cut in halves or wedges. Place in 3-quart rectangular baking dish. Drizzle beets with 3 tablespoons olive oil. Sprinkle with 1/4 teaspoon each salt and black pepper. Toss lightly to coat. Cover dish with foil. Bake 40 to 45 minutes or until tender. Cool before assembling salad

Nutrition Facts

180 calories; fat 14g; saturated fat 2g; carbohydrates 14g; mono fat 10g; poly fat 1g; insoluble fiber 3g; sugars 9g; protein 2g; vitamin a 2235.2IU; vitamin c 34.2mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.4mg; vitamin b6 0.1mg; folate 92.7mcg; sodium 153mg; potassium 358mg; calcium 50.5mg; iron 1.1mg.
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